Nicco's Tuna Pasta

Ingredients

• 4 tablespoons extra virgin olive oil, plus extra to serve
• 1 large brown onion, finely chopped
• 1 bird's eye chilli, finely chopped, optional
• 2 garlic cloves, crushed
• 2 teaspoons capers, chopped, optional
• 1 cup chicken or fish stock
• 500g dried spaghetti
• 3 hand-sized pieces (about 500g) tuna steaks
• ½ cup chopped flat-leaf parsley leaves

Method

1. Heat half the oil in a frying pan over medium heat. Add the onion and sauté until soft. Add the chilli and garlic, cook for 2–3 minutes or until you can smell the garlic. Add the capers and stock. Bring to a simmer, season with salt and freshly ground black pepper. Cover and set aside to keep warm.

2. Cook the spaghetti in a large saucepan of well-salted boiling water, following the packet directions, until al dente, then drain. The pasta should still have a little resistance when you bite into it.

3. Rub both sides of the tuna steaks with a little of the remaining oil. Season both sides of each one with salt and freshly ground black pepper.

4. Heat a heavy-based frying pan (such as cast iron) over a high heat until very hot. Add the remaining oil and the tuna steaks. Cook for about 2 minutes on each side for rare. Remove to a board. Let stand for 1 minute, then cut into bite-sized cubes.

5. Place the drained spaghetti in the hot frying pan. Add the stock mixture and parsley and toss with tongs. Pile the pasta into bowls and top with tuna. Drizzle with a little extra virgin olive oil and season with freshly ground black pepper.